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Raspberry Almond Shortbread Thumbprint Cookies

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  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These soft, buttery thumbprint cookies are filled with sweet raspberry jam and topped with a delicate almond glaze. The perfect treat for any occasion!


Ingredients

Scale
    1. 1 cup unsalted butter, softened
    2. 2/3 cup granulated sugar
    3. 1/2 teaspoon almond extract
    4. 2 cups all-purpose flour
    5. 1/2 cup raspberry jam

For the Glaze:

    • 1/2 cup powdered sugar
    • 1 teaspoon almond extract
    • 23 teaspoons milk

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Mix in the almond extract, then gradually add the flour and stir until a soft dough forms.
  • Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
  • Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
  • Fill each indentation with about 1/2 teaspoon of raspberry jam.
  • Bake for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • While the cookies cool, prepare the glaze by whisking together powdered sugar, almond extract, and milk until smooth.
  • Drizzle the glaze over the cooled cookies and let it set before serving.

Notes

  • Use a piping bag for precise and beautiful glaze drizzles.
  • Substitute raspberry jam with your favorite fruit preserves for variety.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 10g
  • Sodium: 25mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg